"to ""chai tow kway"", a kind of cake made from daikon. In North America, it is primarily grown not for food, but as a fallow crop, with the roots left unharvested to prevent soil compaction and the leaves (if harvested) used as animal fodder. The official general name used by the United States Department of Agriculture is oilseed radish, but this is only used in nonculinary contexts. Other English terms employed when daikon is being used as animal feed or as a soil ripper are forage radish, fodder radish, and tillage radish. A number of nonwhite varieties occur. The Cantonese"
"irregularly pear shaped, and grows to around in diameter. Daikon refers to a wide variety of winter oilseed radishes from Asia. While the Japanese name ""daikon"" has been adopted in English, it is also sometimes called the Japanese radish, Chinese radish, Oriental radish or ""mooli"" (in India and South Asia). Daikon commonly have elongated white roots, although many varieties of daikon exist. One well-known variety is 'April Cross', with smooth white roots. ""The New York Times"" describes 'Masato Red' and 'Masato Green' varieties as extremely long, well-suited for fall planting and winter storage. The Sakurajima radish is a hot-flavored variety"
"extract radish seed oil. Wild radish seeds contain up to 48% oil, and while not suitable for human consumption, this oil is a potential source of biofuel. The daikon grows well in cool climates and, apart from its industrial use, can be used as a cover crop, grown to increase soil fertility, to scavenge nutrients, suppress weeds, help alleviate soil compaction, and prevent winter erosion of the soil. The daikon varieties of radish are important parts of East, Southeast, and South Asian cuisine. In Japan and Korea, radish dolls are sometimes made as children's toys. Daikon is also one of"
"are common. The daikon leaf is part of the Festival of Seven Herbs, called ""suzushiro"". In Chinese cuisine, turnip cake and ""chai tow kway"" are made with daikon. The variety called ""mooli"" has a high water content, and some cookbooks recommend salting (or sweetening, depending on the region and context) and draining it before it is cooked. Sometimes, "" mooli"" is used to carve elaborate garnishes. More commonly, daikon is referred as bailuobo (白蘿蔔) in ""Mandarin"" or lobak in ""Cantonese"". Bailuobo is used in a variety of dishes for its unique and mild flavour after being boiled and cooked. For"
"Takuan Takuan (; also spelled takuwan), or takuan-zuke (), known as danmuji () in the context of Korean cuisine, is a pickled preparation of daikon radish. It is a popular traditional Japanese food. ""Takuan"" is often served alongside other types of ""tsukemono"" ('pickled things') in traditional Japanese cuisine. It is also enjoyed at the end of meals as it is thought to aid digestion. The first step in the traditional process of making ""takuan"" is to hang a daikon radish in the sun for a few weeks until it becomes dehydrated and flexible. Next, the daikon is placed in a"
"ready for consumption within a month, while larger daikon varieties take several months. Another use of radish is as cover or catch crop in winter or as a forage crop. Some radishes are grown for their seeds; daikon, for instance, may be grown for oil production. Others are used for sprouting. Varieties of radish are now broadly distributed around the world, but almost no archeological records are available to help determine their early history and domestication. However, scientists tentatively locate the origin of ""Raphanus sativus"" in southeast Asia, as this is the only region where truly wild forms have been"
"(light meal or snack) as well as Korean Chinese dishes. Tokyo Central Pickle Co., Ltd. Histry of Takuan, Variation Of Takuan. Takuan Takuan (; also spelled takuwan), or takuan-zuke (), known as danmuji () in the context of Korean cuisine, is a pickled preparation of daikon radish. It is a popular traditional Japanese food. ""Takuan"" is often served alongside other types of ""tsukemono"" ('pickled things') in traditional Japanese cuisine. It is also enjoyed at the end of meals as it is thought to aid digestion. The first step in the traditional process of making ""takuan"" is to hang a daikon"
"pickling crock and covered with a mix of salt, rice bran, optionally sugar, daikon greens, kombu, perhaps chilli pepper and/or dried persimmon peels. A weight is then placed on top of the crock, and the daikon is allowed to pickle for several months. The finished ""takuan"" is usually yellow in color and quite pungent, though most mass-produced ""takuan"" uses salt or syrup to reduce the dehydration time, and is colored artificially. Iburi-gakko (lit. smoked ""takuan"") is eaten in Akita Prefecture. It is smoked rather than sun-dried before pickling. In Japan, Takuan Sōhō is credited with concocting this yellow pickle, which"
"which is typically grown to around , but which can grow to when left in the ground. Korean radish, also called mu(), is a variety of white radish with firm crunchy texture. Although ""mu"" is also a generic term for radishes in Korean (as ""daikon"" is a generic term for radishes in Japanese), the word is usually used in its narrow sense, referring to Joseon radish(, ""Joseonmu""). In Korean cuisine context, the word Joseon is often used in contrast to Wae, to distinguish Korean varieties from Japanese ones. The longer, thinner, and waterier Japanese daikon cultivated mainly for danmuji is"
"Dasik Dasik(; lit. ""tea food"") is a bite-size hangwa that is normally accompanied by tea. It can be made by kneading grain or other edible seed flour or pollen with honey, then pressing them into a decorative mould called ""dasikpan"" (). A dasik plate usually consists of an assortment of dasik of different colours, including green, yellow, pink, black, and white. Typical ingredients include: rice flour, pine pollen, black sesame, chestnut, and soybean. The dasik was introduced to Korea some 1,600 years ago from India was Buddhism and that included the tea culture, along with its religious practices and teachings."
"last August to first September and the harvest season is from December to February. To reach full size, special care needs to be taken with the region's volcanic-ash soil. In English, the Sakurajima radish is also sometimes known as the Sakurajima island giant radish, giant daikon, or jumbo daikon. Sakurajima radish has a fine texture and is low in fiber. It is sweeter than other varieties of Japanese radish. In Japanese cuisine, it is typically prepared by simmering to produce dishes such as ""furofuki daikon"". ""Kiriboshi daikon"" and ""tsukemono"" are popular prepared foods which also employ the radish. The large"
"Korean radish Mu or Korean radish is a variety of white radish with a firm crunchy texture. Although ""mu"" () is also a generic term for radishes in Korean (as ""daikon"" is a generic term for radishes in Japanese), the word is usually used in its narrow sense, referring to the Joseon radish (, ""Joseonmu""). In the context of Korean cuisine, the word Joseon is often used in contrast to Wae to distinguish Korean varieties from Japanese ones; the longer, thinner, and more succulent Japanese daikon cultivated mainly for danmuji is referred to as the Wae radish (, ""Waemu"") in"
"Daifuku ', or ' (literally ""great luck""), is a Japanese confection consisting of a small round mochi (glutinous rice cake) stuffed with sweet filling, most commonly ""anko"", sweetened red bean paste made from azuki beans. Daifuku comes in many varieties. The most common is white-, pale green-, or pale pink-colored mochi filled with anko. These come in two sizes, one approximately 3 cm (1.2 in) diameter, the other palm-sized. Nearly all daifuku are covered in a fine layer of corn or potato starch to keep them from sticking to each other, or to the fingers. Though mochitsuki is the traditional"
"Sakurajima radish The Sakurajima radish or Sakurajima daikon (, ""Sakurajima daikon"") is a special cultivar of the Japanese radish named for its original place of cultivation, the former island of Sakurajima in Japan's Kagoshima Prefecture. It is the biggest radish variety in the world. Its regular weight is about , although big ones can be as much as . It grows as large as in diameter. It is also sometimes known in Japanese as ""shimadekon"" (, ""island daikon""). The three varieties are early, middle, and late, but the most commonly encountered form is the late. The seeding period is from"
"used in the dish in regional areas of Japan, based upon food availability. In the Mie prefecture of Japan, potato leaves were used in addition to daikon. In Eastern Japan, white potatoes were used as an ingredient in ""katemeshi"", and in Western Japan, sweet potatoes were used. Edible seaweeds such as hijiki and wakame were used as ingredients in coastal areas. Tofu and okara, which is a leftover pulp by-product from tofu production, were sometimes used in ""katemeshi"". Other ingredients used in the dish in various areas of Japan, when available, included wheat, carrots, turnips, burdock, taro, pumpkin, soybeans, mushrooms,"
"up to long. Both of these are normally eaten raw in salads. A longer root form, including oriental radishes, daikon or mooli, and winter radishes, grows up to long with foliage about high with a spread of . The flesh of radishes harvested timely is crisp and sweet, but becomes bitter and tough if the vegetable is left in the ground too long. Leaves are arranged in a rosette. They have a lyrate shape, meaning they are divided pinnately with an enlarged terminal lobe and smaller lateral lobes. The white flowers are borne on a racemose inflorescence. The fruits are"
"the West with the Japanese daikon, owing to Japanese agricultural development and larger exports. Radishes are annual or biennial brassicaceous crops grown for their swollen tap roots which can be globular, tapering, or cylindrical. The root skin colour ranges from white through pink, red, purple, yellow, and green to black, but the flesh is usually white. The roots obtain their color from anthocyanins. Red varieties use the anthocyanin pelargonidin as a pigment, and purple cultivars obtain their color from cyanidin. Smaller types have a few leaves about long with round roots up to in diameter or more slender, long roots"
"nourishment of the dead, as offerings to lords of the other world, or in commemoration of a certain occasion. Moche depicted such yacón on their ceramics. Yacón The yacón (""Smallanthus sonchifolius"") is a species of perennial daisy traditionally grown in the northern and central Andes from Colombia to northern Argentina for its crisp, sweet-tasting, tuberous roots. Their texture and flavour are very similar to jicama, mainly differing in that yacón has some slightly sweet, resinous, and floral (similar to violet) undertones to its flavour, probably due to the presence of inulin, which produces the sweet taste of the roots of"
"no cost. Further down south, Ochiai is most famous for the ""Daigo-Sakura"", a 1000+ year old cherry tree. Sat at the top of a hill deep in the mountains, this cherry blossom tree tends to bloom between mid-late April. A smaller tree, birthed from the original, sits close by on the hilltop. The name ""Daigo-Sakura"" came from former Emperor Daigo, who, when on his way to exile in the Oki Islands, stopped by this tree and apparently was most impressed by it. Ochiai is also known for its yōkan, a Japanese sweet made from red beans (anko). In the shape"
"yet been resolved as a true species by The Plant List. Daidai The daidai (Japanese: 橙, 臭橙; Chinese: 酸橙; Korean: 광귤, ""gwanggyul""), is an Asian variety of bitter orange. The daidai originated in the Himalayas. It spread to the Yangtze valley region and later to Japan. The colour of the fruit loses yellowish hue and becomes greener in the spring. The native Japanese word for the color orange, or ""daidai-iro"", is derived from the name of this fruit. There are two main cultivar, and , and the latter bears smaller fruits than the former in Japan. The fruit is very"
"lookout by the wayside). It could open locked doors, according to European folklore. Chicory Common chicory, ""Cichorium intybus"", is a somewhat woody, perennial herbaceous plant of the dandelion family Asteraceae, usually with bright blue flowers, rarely white or pink. Many varieties are cultivated for salad leaves, chicons (blanched buds), or roots (var. ""sativum""), which are baked, ground, and used as a coffee substitute and food additive. In the 21st century, inulin, an extract from chicory root, has been used in food manufacturing as a sweetener and source of dietary fiber. Chicory is grown as a forage crop for livestock. It"
"Daidai The daidai (Japanese: 橙, 臭橙; Chinese: 酸橙; Korean: 광귤, ""gwanggyul""), is an Asian variety of bitter orange. The daidai originated in the Himalayas. It spread to the Yangtze valley region and later to Japan. The colour of the fruit loses yellowish hue and becomes greener in the spring. The native Japanese word for the color orange, or ""daidai-iro"", is derived from the name of this fruit. There are two main cultivar, and , and the latter bears smaller fruits than the former in Japan. The fruit is very bitter, and not usually eaten, but its dried peel is used"
"along with ""dasima twigak"" (; deep fried vegetables without coating). It is often associated with Korean temple cuisine. Bugak Bugak () is a variety of vegetarian ""twigim"" (deep-fried dish) in Korean cuisine. It is made by deep frying dried vegetables or seaweed coated with ""chapssal-pul"" (; glutinous rice paste) and then drying them again. It is eaten as ""banchan"" (accompaniment to cooked rice) or ""anju"" (accompaniment to alcoholic beverages). Common ingredients are green chili peppers, perilla leaves, inflorescence, camellia leaves, chrysanthemum leaves, burdock leaves, tree of heaven shoots, potatoes, ""gim"" (laver), and ""dasima"" (kelp). Vegetable oils such as perilla oil"
"Chicory Common chicory, ""Cichorium intybus"", is a somewhat woody, perennial herbaceous plant of the dandelion family Asteraceae, usually with bright blue flowers, rarely white or pink. Many varieties are cultivated for salad leaves, chicons (blanched buds), or roots (var. ""sativum""), which are baked, ground, and used as a coffee substitute and food additive. In the 21st century, inulin, an extract from chicory root, has been used in food manufacturing as a sweetener and source of dietary fiber. Chicory is grown as a forage crop for livestock. It lives as a wild plant on roadsides in its native Europe, and is"
"Shizuoka oden Shizuoka oden is a variation of ""oden"", a stew-like Japanese food consisting of fish paste cakes, boiled eggs, ""daikon"", potatoes, kelp rolls, ""konnyaku"", and other ingredients that are first boiled then kept simmering in a broth until consumption. Shizuoka oden differs from other types of oden in two ways: the preparation of the broth and the way every ingredient is skewered on a stick. The broth is made with beef sinew (instead of the dried skipjack flakes used in other types of oden) and seasoned with strong soy sauce. Because the simmering broth is only replenished rather than"
"Dasylirion acrotrichum Dasylirion acrotrichum, the great desert spoon and green sotol (also, spoon yucca, though not a true Yucca now), is a plant native to the Chihuahuan Desert and other xeric habitats in northern and central Mexico. The foliage is firm narrow bladed leaves up to long, grasslike and across, symmetrically radiating in a rosette, tall by the same in diameter, from a central core that elongates into decumbent trunks. The mid Summer flower spike of small white flowers is tall. The drought-tolerant and dramatic plant is cultivated by nurseries for use in personal gardens and larger xeriscape landscape projects"
"contain whole pieces of fruit, mixtures of fruit and anko, or crushed melon paste. Some are covered with confectioner's sugar or cocoa powder. Daifuku ', or ' (literally ""great luck""), is a Japanese confection consisting of a small round mochi (glutinous rice cake) stuffed with sweet filling, most commonly ""anko"", sweetened red bean paste made from azuki beans. Daifuku comes in many varieties. The most common is white-, pale green-, or pale pink-colored mochi filled with anko. These come in two sizes, one approximately 3 cm (1.2 in) diameter, the other palm-sized. Nearly all daifuku are covered in a fine"
"Bugak Bugak () is a variety of vegetarian ""twigim"" (deep-fried dish) in Korean cuisine. It is made by deep frying dried vegetables or seaweed coated with ""chapssal-pul"" (; glutinous rice paste) and then drying them again. It is eaten as ""banchan"" (accompaniment to cooked rice) or ""anju"" (accompaniment to alcoholic beverages). Common ingredients are green chili peppers, perilla leaves, inflorescence, camellia leaves, chrysanthemum leaves, burdock leaves, tree of heaven shoots, potatoes, ""gim"" (laver), and ""dasima"" (kelp). Vegetable oils such as perilla oil or soybean oil are typically used for frying. ""Bugak"" is a relatively rare culinary technique in Korean cuisine,"
"found as far as south of the Seto Inland Sea. In Korean cuisine, ""dasima"" is used to make broth, deep-fried into ""bugak"" or ""twigak"" (coated and uncoated fries), pickled in soy sauce as ""jangajji"", and eaten raw as a sea vegetable for ""ssam"" (wraps). It is also used to make ""dasima-cha"" (kelp tea). ""Cheonsa-chae"" (kelp noodles) is made from the alginic acid from ""dasima"". Saccharina japonica Saccharina japonica is a marine species of the Phaeophyceae (brown algae) plant , a type of kelp or seaweed, that is extensively cultivated on ropes between the seas of Japan and Korea. It is"
"referred to as Wae radish(, ""Waemu"") in Korea. Korean radishes are generally shorter, stouter, and sturdier than daikon, and have pale green shade halfway down from the top. They also have stronger flavour, denser flesh and softer leaves. The greens of Korean radishes are called ""mucheong""() and used as vegetable in various dishes. The seeds of radishes grow in siliques (widely referred to as ""pods""), following flowering that happens when left to grow past their normal harvesting period. The seeds are edible, and are sometimes used as a crunchy, sharp addition to salads. Some varieties are grown specifically for their"
"increase substantially. Like all mushrooms, shiitakes produce vitamin D2 upon exposure of their internal ergosterol to ultraviolet B (UVB) rays from sunlight or broadband UVB fluorescent tubes. Fresh and dried shiitake have many uses in the cuisines of East Asia. In Japan, they are served in miso soup, used as the basis for a kind of vegetarian ""dashi"", and as an ingredient in many steamed and simmered dishes. In Chinese cuisine, they are often sautéed in vegetarian dishes such as Buddha's delight. One type of high-grade shiitake is called in Japanese and ' in Chinese, literally ""winter mushroom"". Another high-grade"
"in the Southwestern United States and California. ""Dasylirion acrotrichum"" is hardy to Dasylirion acrotrichum Dasylirion acrotrichum, the great desert spoon and green sotol (also, spoon yucca, though not a true Yucca now), is a plant native to the Chihuahuan Desert and other xeric habitats in northern and central Mexico. The foliage is firm narrow bladed leaves up to long, grasslike and across, symmetrically radiating in a rosette, tall by the same in diameter, from a central core that elongates into decumbent trunks. The mid Summer flower spike of small white flowers is tall. The drought-tolerant and dramatic plant is cultivated"
"Daun ubi tumbuk Daun ubi tumbuk (Indonesian for ""pounded cassava leaves"") is a vegetable dish commonly found in Indonesia, made from pounded cassava leaves. In Indonesian, ""daun"" means leaf, ""ubi"" refers to cassava, and ""tumbuk"" means pounded. The cassava leaves are traditionally pounded with a wooden mortar and pestle, although finely chopping or puréeing them using a blender or food processor is an alternative. The dish is commonly found throughout the Indonesian archipelago, from Padang food and Batak cuisine in Sumatra; Dayak cuisine in Borneo; to Manado and Bugis cuisine in Sulawesi while almost all Dayaks eat this dishes in"